A crisis like no other. Covid19 has negatively impacted industries, lives and livelihoods globally, and threatened the way businesses are conducted, and operations handled. This has forced us all to rethink, review, reshape and redraw.

As this pandemic ploughs through the hospitality industry, it is also carving out new business opportunities along the way. In the 2nd edition of the SHATEC Industry Webinars, the focus will be on how the F&B sector is pivoting to new revenue streams. What will be the new norm for this sector? The virus has already altered the way F&B establishments attract customers and changed the habits of guests. Social distancing by itself has already transformed F&B operations.

Join us at this webinar as we seek to help shed some insights into the steps and strategies of our industry partners and stakeholders through our panel of speakers who are experts in their field of work. Hear and learn how to move your F & B businesses forward.


The objective of this Webinar is to present opportunities for hoteliers and F & B organizationsto join our experienced group of thought leaders in an interactive discussion on the current reality and possible pathways of working towards a post-Covid world.


This conference is tailored for hospitality and F & B staff – from General Managers to professionals; from managers to executives; human resource directors & managers; and hospitality learning and development directors, managers, executives and F & B service staff.


Date 16 October 2020, Friday
Time 2:00pm to 3:00pm (GMT +8)


20 November 2020 Tourism Transformed – New Normal in MICE


18 September 2020 Tourism Transformed – Now Normal in Hospitality

Time Programme
2:00 pm – 2:05pm Welcome Speech / Opening Speech

Ms Margaret Heng, Chief Executive, SHATEC

2:05pm – 2:30pm  Keynote Speaker:

 Mr Shaun Smithson, Co-founder and President of Operations, Tiffinlabs

2.30pm – 3.00pm Leaders Panel: Reengineering the Food Ecosystem for the New Norm

  • Mr Beppe De Vito, Chef-Restaurateur, ilLido
  • Mr Bruno Cristol, Area General Manager, InterContinental Hotels Group Singapore
  • Mr Edwin Fong, Executive Director, Restaurant Association of Singapore
  • Mr Michael Goodman, Partner / Managing Director, EDG Strategy, Brand, Design

Moderator: Ms Esther Faith Lew, Senior Editor, Epicure Singapore

Speakers & Panellists

Shaun Smithson

Co-founder and President of Operations – Tiffinlabs

Shaun Smithson is the Co-Founder and President of Operations of Tiffinlabs.  In his role he leads operations and implementation of brand and menu creation and process engineering.  He is one of three co-founders focused on transforming the way in which we live and eat.

Shaun Smithson comes to Tiffinlabs from his role as Head of Shared Kitchens APAC for foodpanda. In that role, he was responsible for the strategic integration and growth of Shared Kitchens with in the foodpanda APAC delivery platform.

He has held prior roles as the Chief Executive Officer with the Fig and Olive Restaurants and The Luxury Dining Group, B. F. Saul Company Hospitality Group where he was Sr. Vice President of Operations, as well as holding senior roles with Sodexo, Choice Hotels International, and Hilton Worldwide.  Mr. Smithson’s early career was focused on operations and general management across the food and beverage and hospitality industries.

Mr. Smithson received his culinary training through the Disney Culinary Apprenticeship at Walt Disney World (’92) and gained his bachelor’s degree in Business Administration from Empire State College (’06).   He also holds a Global Master’s in Business Administration from the Thunderbird School of Global Management (’08). He is a member of the Thunderbird Global Alumni Network – a board of advisors for the President of the university and a former board Member of the Northern Virginia Chamber of Commerce (’15-’17) and the Washington Tennis and Education Foundation (‘8-’10).

Mr. Smithson lives with his wife, Alexandra Jaritz, and daughter Caroline (9) in Singapore.

Beppe De Vito


Beppe De Vito’s passion for food first began to take form while he was still a child, living in Italy and working at his neighbourhood cafe. Fast forward 20 years and Beppe was sent to work in Singapore via London by renowned Italian restaurant group Bice. After racking up an impressive set of skills and experiences from helming several prestigious F&B establishments, Beppe found that it was finally the right time to open something that he could call his own with ilLido.

Since then, Beppe has become a restaurateur who has built numerous dining destinations in Singapore and has become a well-known personality in the local F&B industry. A graduate of one of Italy’s top hotel schools with over 25 years of management and operational experience at some of the most reputable establishments in London, Paris, Italy, Spain, Hong Kong, the United States and Southeast Asia, it’s no surprise that many of his highly successful concepts still remain at the forefront of the Italian dining scene in Singapore.

Beppe De Vito’s commitment to his craft is evident in many aspects of each establishment – from the menu to the design, service and beyond. While his entrepreneurial spirit is what allowed him to get to where he is today, it is Beppe De Vito’s hands-on attitude that truly showcases his passion for delivering high-quality culinary experiences to diners. His role as a restaurateur sees him both in the kitchen and at the front-of-house at all of the unique restaurants and bars that he has created.

His passion is driven by his personal work philosophy that every detail should be catered to enhancing the customer’s overall dining experience. Beppe personally ensures that everything from the interior design to the precise placement of dishes is done in order to elevate the diners’ experience as much as possible.

He also firmly believes in the power of food as a way to connect people from all walks of life. It is this simple yet compelling attitude towards food, coupled with his dedication as a top-notch restaurateur, which shines through in each establishment’s carefully and personally curated menu.

Beyond all these roles as a restaurateur, maître d’, manager, and chef, Beppe De Vito identifies most as being someone who does all these things from the heart. He is driven by his passion of using the power of food to bring joy to others, and it is this passion that allows him to undertake his many roles and responsibilities with such gusto.

Over the years, he has had the opportunity to personally cook for local distinguished guests, which includes the late founding Prime Minister Mr Lee Kuan Yew, President Tony Tan, Prime Minister Lee Hsien Loong, as well as foreign VIPs, such as former President Bush, Sting and many more. He has also collaborated on multiple four-hands dinners with respected Michelin star chefs from all over the world, from Chef Massimo Bottura (3 Michelin star), Chef Andrea Berton (2 Michelin star), Chef Tom Sellers (1 Michelin star), and world-renowned Chefs such as Tetsuya Wakuda and Yoshiaki Takazawa.

In 2017, Beppe was recognized with the title ‘Innovative and Bold Restaurateur’ by Gastromonth organized by Robert Parker. His private kitchen Braci received its first Michelin star in 2017 and retained it in 2018 and 2019.

Bruno Cristol

Area General Manager
InterContinental Hotels Group Singapore


Bruno Cristol is the Area General Manager of InterContinental Hotels Group Singapore. A hotel veteran, Bruno has spent the last 30 years of his career in Australia, France, Hong Kong, Malaysia, Philippines and Singapore. At Crowne Plaza Changi Airport, he led the team to winning numerous prestigious international awards in 2019 including the ‘World’s Best Airport Hotel’ at Skytrax World Airport Awards, ‘Best Hotel Airport’ at Business Traveller Awards and ‘Best Airport Hotel’ at TTG Travel Awards.  

Bruno started his career in hospitality as a Chef for several years. Due to his love for customer interaction, languages and culture, he began to focus his career on service and fine dining. He worked in fine ultra-luxury restaurants and had a stint on a cruise ship as maître d’hôtel. His career grew in Australia in F&B, having opened several successful bars, restaurants and luxury brand hotels – Hyatt, Ritz Carlton and Shangri-la where he was General Manager for several years in resorts and city hotels, specialising in hotel repositioning and renovation.

Edwin Fong

Executive Director,
Restaurant Association of S

Edwin Fong is the Executive Director of Restaurant Association of Singapore (RAS) and is passionate about helping the local businesses upgrade and future-proof themselves for the ever-changing business environment. He is responsible for overseeing the administration, developing the programmes and supporting the strategic plan of RAS. He spent the last 10 years in public service, getting involved with major projects such as the organisation of the inaugural Youth Olympics Games (in Singapore) in 2010, development of the Industry Productivity Plans in 2011-2012 and Industry Transformational Maps in 2016-2017. Edwin also brings along strong business perspectives from his early years in the shipping and logistics sector, where he spent 6 years running the global and regional vessel operations, designing and managing the P&L of shipping services network, both in Singapore as well as in Europe.

Michael Goodman

Partner / Managing Director,
EDG Strategy, Brand, Design


With nearly 20 years food and beverage experience in both operations and design, Michael approaches projects from a unique angle. He brings a strong culinary and operational focus to all our work. In his capacity as a concept designer and strategist, he has developed cutting edge F&B concepts for numerous hotel brands throughout Asia.

As a year veteran Hotelier and Chef with Amanresorts, The Liberty Hotel, and Michelin starred restaurants, to name a few, Michael opened and led successful hotels and restaurants in Asia, the Middle East and in the United States. When you live and breathe hospitality at that level for that long, an innate understanding of luxury and service becomes second nature. Michael is a driving force in hospitality concepts in India, China and Southeast Asia, successfully integrating food and beverage concepts into public spaces and back of house. Michael contributes another global perspective to our projects.

Michael has lived in Asia and the Middle East for the better part of the past 18 years, calling Bali, Dubai and Singapore home. Having lived in Singapore for most of the last 5 years, he has a thorough understanding of the market, and differing clientele in the city.


Esther Faith Lew

Senior Editor, Epicure Singapore

Esther Faith Lew is the Senior Editor of epicure Asia, an industry-leading publication for discerning epicureans. She is a content marketing and communications professional with over 20 years’ experience in B2C and B2B media covering luxury lifestyle, food, travel and business events.

She has taken on various editorial roles for titles such as The Peak, Singapore Tatler, Lonely Planet Asia, BBC GoodFood, food&travel, Travel Weekly Asia and Meetings & Conventions Asia. Her broad communications experience has also seen her driving PR and communications in the MICE and venue management sector.